by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
Mr. L and I save the newspaper to read in the evenings. After a day at the computer, we just want to chill out with an adult beverage and the paper. We don't read our local paper (OMG--what a disaster), so every day Mr. L goes to the grocery store and picks up the Buffalo News.
One of the easiest recipes I make is Slow Cooker Kielbasa and Beans. It literally couldn't be easier.
1 pound smoked turkey kielbasa, cut into coins
1 large onion, chopped
1 medium sweet red pepper, chopped
2 cans (16 ounces each) beans, rinsed and drained
½ cup chicken broth
Pepper to taste
Add all the ingredients to your slow cooker and switch it to the "high" setting. Give it a stir and cover. If using raw onions and peppers, let it cook for 5-6 hours. If using frozen onions and peppers, give them a quick thaw in the microwave. Heat on high for 2 to 3 hours. (Everything is pretty much already cooked, so you're really only heating it up.)
Yield: 6 servings
It doesn't matter what kind of beans you use. I've used just kidney beans, and I've switched it around using cannellini, garbanzo, black-eyed peas, great northern beans--anything I had in the cupboard--and it still turns out great.
Another great thing about this recipe: if you use turkey kielbasa, there's very little fat, it tastes great, and has very few calories. Win-win!
Have you got any easy-peasy slow cooker recipes you'd like to share?